The French Provincial Cookbook Author:Colette Black 200 easy-to-prepare recipes from the versatile cuisine of the French provinces. from savory fish soups and stews of Normandy to the chicken in cider and cream of Brittany and the cheese and onion pies of Alsace and Lorraine. — French provincial dishes are simple yet sophisticated, elegant yet easy to prepare. The recipes in the book, which rang... more »e from appetizers to desserts, include the great standard dishes such as Coq-au-Vin and Pot-au-Feu, as well as little known provincial specialties such as veal with liver stuffing and asparagus in cider sause.
The book includes a map of the provinces, an introduction that explains the origins of various dishes and a conversion chart for weights, measures and temperatures.« less